Our five-cheese gift boxes "the Cheese Shed, Devon and Somerset Selections" have proved really popular. So this seemed like a natural progression: five cheeses plus some of our favourite things from Mann's Deli!

For £53.95 incl. p+p, you get:
Five contrasting cheeses. As with the Cheese Shed Selection, we'll aim to give you 2 different cows' cheeses, 1 goat, 1 blue and 1 soft *about 200g of each.
Luscombe apple juice.
Bath Oliver biscuits.
Otter Vale chutney (200g jar).
Burts chips: two packets.
Brownes handmade chocolates (100g).

As always, everything's carefully wrapped, and we enclose an information sheet telling you a little about the cheeses, but for this item we've also invested in some very smart insulated boxes. The 20mm recyclable polyethylene liner will help protect the contents and - together with our usual ice packs - help keep them cool. We'll enclose a return envelope and ask you to return the liner: that way we can re-use or recycle it.

Contains a cheddar, a non-cheddar cows cheese, a blue cheese, a goats cheese and a soft cheese.
Just as an indication, the smaller selection might give you around 200-250g of each. Obviously the precise amount will depend on the particular cheeses involved.

Your cheese will come wrapped in waxed cheese paper, with a note giving information about the cheeses.

Contains a cheddar, a non-cheddar cows cheese, a blue cheese, a goats cheese and a soft cheese.
Just as an indication, the smaller selection might give you around 200-250g of each. Obviously the precise amount will depend on the particular cheeses involved.

Your cheese will come wrapped in waxed cheese paper, with a note giving information about the cheeses.

Our selection of three small whole cheeses (total 1.1-1.2kg) from some of the best Westcountry artisan cheesemakers.

Why whole cheeses? It's all to do with dates: Christmas falls on a Tuesday this year, so there's bound to be almost a week (at least) between our packing the cheese and anyone eating it. Cut cheeses would tend to dry out, but these beauties, if kept cool, will stay in prime condition ready to be eaten anytime in the holiday period. And they just look so good!

Your hand-picked Christmas Three will include:

- a tangy cows' milk cheese such as cheddar, or similar, such as Godminster, Curworthy, Menallack, Miss Muffet or Trelawney;
- an irresistible blue: Dorset Blue Vinney or Cornish Blue;
- a creamy 'brie': from either Daisy and Co or Simon Weaver.

Your cheese will arrive in our hand-made presentation box, covered in luscious dark blue paper with our name and logo in gold. Never mind the cheese: these are good enough to eat!

Our selection of four small whole cheeses from some of the best Westcountry artisan cheesemakers.

Why whole cheeses? It's all to do with dates: Christmas falls on a Tuesday this year, so there's bound to be almost a week (at least) between our packing the cheese and anyone eating it. Cut cheeses would tend to dry out, but these beauties, if kept cool, will stay in prime condition ready to be eaten anytime in the holiday period. And they just look so good!

Your hand-picked Christmas Four will include:

- a tangy cows' milk cheese such as cheddar, or similar, such as Godminster, Curworthy, Menallack, Miss Muffet or Trelawney;
- an irresistible blue: Dorset Blue Vinney or Cornish Blue;
- a creamy 'brie': from either Daisy and Co or Simon Weaver
- a flavoured cheese - Vergin (stem ginger), Chipple (spring onions), Meldon (ale and mustard) or Boyton, a ewes' milk cheese.

Your cheese will arrive in our hand-made presentation box, covered in luscious dark blue paper with our name and logo in gold. Never mind the cheese: these are good enough to eat!

Our selection of five small whole cheeses from some of the Westcountry's best artisan cheesemakers.

Why whole cheeses? It's all to do with dates: Christmas falls on a Tuesday this year, so there's bound to be almost a week (at least) between our packing the cheese and anyone eating it. Cut cheeses would tend to dry out, but these beauties, if kept cool, will stay in prime condition ready to be eaten anytime in the holiday period.

- Godminster Vintage Organic Cheddar or a baby Menallack;
- an irresistible blue: Blue Vinney or Cornish Blue
- Dorstone, the ash-coated goats cheese from Neals Yard Dairy;
- the brie-style, peppercorn-coated Black-Eyed Susan, and
- Vulscombe – a matchless creamy goats' cheese

Your cheese will arrive in our hand-made presentation box, covered in luscious dark blue paper with our name and logo in gold. Never mind the cheese: these are good enough to eat!

Clockwise from top left in the photo we have Devon Oke, the very popular farmhouse cheese made by Rachel Stephens of Stockbeare, and then there's Gold Medal winning Norsworthy goats cheese by Dave Johnson from Crediton. Ticklemore Cheese is represented by the wonderful ewes' milk Beenleigh Blue, and finally there are two cheeses from Sharpham: Rustic with Herbs and Sharpham Brie.

One more thing: this is the basic Devon Selection, but we do run out of things. In that case we'll substitute something that seems comparable - for example Norsworthy might be replaced with Ticklemore Goats Cheese, and Sharpham Elmhirst might stand in for their Brie.

Your cheese will come wrapped in waxed cheese paper, with a note giving a bit of information about the cheeses, and a card with your message if you want one (put a short note beginning FAO cheese shed in the delivery requests box during the checkout process). The small picture will give you the idea. Finally, we add special ice packs (not shown) to help keep your cheese cool.

Clockwise from top left in the photo we have Devon Oke, the very popular farmhouse cheese made by Rachel Stephens of Stockbeare, and then there's Gold Medal winning Norsworthy goats cheese by Dave Johnson from Crediton. Ticklemore Cheese is represented by the wonderful ewes' milk Beenleigh Blue, and finally there are two cheeses from Sharpham: Rustic with Herbs and Sharpham Brie.

One more thing: this is the basic Devon Selection, but we do run out of things. In that case we'll substitute something that seems comparable - for example Norsworthy might be replaced with Ticklemore Goats Cheese, and Sharpham Elmhirst might stand in for their Brie.

Your cheese will come wrapped in waxed cheese paper, with a note giving a bit of information about the cheeses, and a card with your message if you want one (put a short note beginning FAO cheese shed in the delivery requests box during the checkout process). The small picture will give you the idea. Finally, we add special ice packs (not shown) to help keep your cheese cool.

Somerset, as I'm sure you will all know, is the Home of Powered Flight (Crewkerne).

More pertinently it's also the county that brings you these five marvellous cheeses. Naturally, there has to be Cheddar, and here is one of the most celebrated traditional cheddars: Montgomery's. Westcombe Red is - as far as we know - the only unpasteurised Red Leicester being made. Think you know what Red Leicester tastes like? Try this. Somerset Rambler is an amazing pearly-white, slightly moist ewe's milk cheese, which offers a real contrast to the powerful Exmoor Jersey Blue. Beautiful, subtle, melting Capricorn goats' cheese completes the selection.

In our photo, clockwise from top left: Montgomery's, Westcombe Red, Exmoor Jersey Blue, Capricorn and Rambler. Do remember that the quantities shown won't necessarily match your order. What we'll try to do is give you a fairly balanced amount of each. If we run out of one of these (it does happen), we'll replace it with another Somerset cheese but try to keep the variety there.
Your cheese will come wrapped in waxed cheese paper, with a note giving some information about the cheeses.

Somerset, as I'm sure you will all know, is the Home of Powered Flight (Crewkerne).

More pertinently it's also the county that brings you these five marvellous cheeses. Naturally, there has to be Cheddar, and here is one of the most celebrated traditional cheddars: Montgomery's. Westcombe Red is - as far as we know - the only unpasteurised Red Leicester being made. Think you know what Red Leicester tastes like? Try this. Somerset Rambler is an amazing pearly-white, slightly moist ewe's milk cheese, which offers a real contrast to the powerful Exmoor Jersey Blue. Beautiful, subtle, melting Capricorn goats' cheese completes the selection.

In our photo, clockwise from top left: Montgomery's, Westcombe Red, Exmoor Jersey Blue, Capricorn and Rambler. Do remember that the quantities shown won't necessarily match your order. What we'll try to do is give you a fairly balanced amount of each. If we run out of one of these (it does happen), we'll replace it with another Somerset cheese but try to keep the variety there.
Your cheese will come wrapped in waxed cheese paper, with a note giving some information about the cheeses.

If your roots are in Piddletrenthide, Hazelbury Plucknett or Ryme Intrinsica, or if you're a Thomas Hardy fan, or if you have fond memories of Durdle Dor and Corfe Castle, these may be the cheeses for you!

Our Dorset Selection comprises three lovely contrasting cheeses. Firstly there's cheddar from Denhay Farm, near Bridport. Denhay, who've been making cheddar since 1959 use milk entirely from their own herd of Friesians. Annette Lee's Woolsery goats cheese is a firm favourite*, and Dorset's unique Blue Vinney completes the trio.

Quantities? In the smaller selection you get a 300g mini-truckle of the Woolsery, plus the same amount of Denhay and Vinney as cut pieces. It all comes nicely packed with a letter giving a little information about each cheese, and a card if you want one (put a short note beginning FAO cheese shed in the delivery requests box during the checkout process)
* Annette makes her cheese very near the famous 'rude man of Cerne Abbas', but we can't guarantee that her cheese has any benefical effects in the area of potency or fertility ...

If your roots are in Piddletrenthide, Hazelbury Plucknett or Ryme Intrinsica, or if you're a Thomas Hardy fan, or if you have fond memories of Durdle Dor and Corfe Castle, these may be the cheeses for you!

Our Dorset Selection comprises three lovely contrasting cheeses. Firstly there's cheddar from Denhay Farm, near Bridport. Denhay, who've been making cheddar since 1959 use milk entirely from their own herd of Friesians. Annette Lee's Woolsery goats cheese is a firm favourite*, and Dorset's unique Blue Vinney completes the trio.

Quantities? In the smaller selection you get a 300g mini-truckle of the Woolsery, plus the same amount of Denhay and Vinney as cut pieces. It all comes nicely packed with a letter giving a little information about each cheese, and a card if you want one (put a short note beginning FAO cheese shed in the delivery requests box during the checkout process)
* Annette makes her cheese very near the famous 'rude man of Cerne Abbas', but we can't guarantee that her cheese has any benefical effects in the area of potency or fertility ...

Producers of one of the very finest cheddars, the Keens have been making cheese at Moorhayes Farm near Wincanton in Somerset since 1899. George Keen says: "Cheese has been made by the Keens at Moorhayes Farm since our Great Aunt Jane pressed her first truckle in 1899. Our mother Dorothy learnt cheesemaking at the Somerset Farm Institute in Cannington. Nowadays, me and my brother Stephen, assisted by our sons Nick and James, continue to make un-pasteurised Cheddar – we’re one of only a few farms left who do."

Matured in cloth for over 12 months, the cheese uses only milk from their own dairy herd, with the untreated milk being used within a day of milking. Only about 130 cheeses are made per week.

The Montgomerys have made cheese on their farm near Yeovil in south Somerset for three generations. Perhaps the epitome of traditional cheddar, and made in a truly traditional way matured for over a year wrapped in muslin cloth on wooden shelves - this wonderful cheese has won numerous awards.

James Montgomery says:
"We make about 60 truckles of unpasteurised farmhouse Cheddar each week with the milk produced by our 140 Friesian cows. Before joining the herd, our young cows roam on South Cadbury "Camelot", an Iron Age hill fort on the farm, heavily fortified at the time that King Arthur defended Wessex from the Saxons."
Keens, Montgomery's and Westcombe created one of the first UK Slow Food Presidia – for 'Artisan Somerset Cheddar'. Part of the Slow Food movement, its aim is to raise awareness of the special quality of traditional cheddar made using local raw milk and crafted by hand.

Westcombe produce one of the 'big three' Somerset cheddars, the others being Keen's and Montgomery's. Although cheese had been made at Westcombe Farm, near Shepton Mallett, since the 1890s, there had been a gap when cheesemaking re-started in the early 1990s.

Richard Calver says that small volume and high quality have always been the key: "With the help of our cheesemaker Bob Bramley and his team we now produce about 100 rounds each week, aging the cheeses for up to 20 months. This means we have to wait longer for a return on our investment but the final product is a fine cheese that varies subtly with the seasons."

Keens, Montgomery's and Westcombe created one of the first UK Slow Food Presidia – for 'Artisan Somerset Cheddar'. Part of the Slow Food movement, its aim is to raise awareness of the special quality of traditional cheddar made using local raw milk and crafted by hand.

And the taste? Sarah Freeman says in The Real Cheese Companion that it "falls neatly between the softer, more flowery tones of Montgomery's and the altogether more robust character of Keen's."

Unpasteurized

The Quicke family has been making cheese on the same farm just north of Exeter for over 450 years! All their cheddar is matured slowly on wooden shelves, wrapped in muslin cloth, to develop a real depth and complexity of flavour. The old fashioned rind that develops using this method is the hallmark of a well-matured traditional cheddar.

There aren't too many handmade cheeses with added cream in the UK, but this may be one of the best. Similar to a Vignotte, it has a surprisingly light texture and delicate flavour if eaten young (2-3 weeks). Alternatively, if matured for 4-6 weeks it becomes more rich and full bodied.

Unpasteurized / vegetarian

Another cheese from Sue Proudfoot of Whalesborough Farm in Bude, Cornwall. This one is pungent, earthy and soft, its rind washed with local cider.Organic.

A moist cheese from Cornwall with a fresh, creamy taste and a unique quality derived from the hand-applied covering of nettles. Tastes good and looks good too!

Vegetarian

This semi-hard cheese is made using unpasteurised milk and is similar in colour and texture to a good Red Leicester. Whilst the cheese is in the maturation process it is wrapped in muslin and matured for 4-5 months. Westcombe has a depth of flavour that has gone from many Red Leicesters.

This soft, fresh cheese is hand made on a Devon farm near Tiverton by Graham and Josephine Townsend. They use pasteurised milk and a traditional rennet free process. Unlike many other soft cheeses, all Vulscombe cheeses are pressed for 24 hours to reduce the moisture content. This contributes to the rich, creamy, mild flavour and the exceptional keeping quality of this cheese.

This soft, fresh cheese is hand made on a Devon farm near Tiverton by Graham and Josephine Townsend. They use pasteurised milk and a traditional rennet free process. Unlike many other soft cheeses, all Vulscombe cheeses are pressed for 24 hours to reduce the moisture content. This contributes to the rich, creamy, mild flavour and the exceptional keeping quality of this cheese.

Annette Lee moved her dairy from Devon to Dorset, where Woolsery Cheese is now based in the tiny hamlet of Up Sydling*. Although she also makes soft cheeses, cows' cheeses and a version of 'feta', her best-known cheese is this four-month matured delight made from pasterised goat's milk. She describes it as having "a firm smooth texture with a rich full flavour, without that strong goaty taste and is therefore ideal for those who are converting over to a goat cheese for health reasons".

Any cheese that has won the Cheese Lover's Trophy at the Britsh Cheese Festival has to be worth your consideration!

Vegetarian / Pasteurised

A medium soft full fat cheese with a mild flavour which is ready in 2 weeks. At this stage it has a creamy texture; alternatively it can be left to ripen a little longer in which case it will become more crumbly. Made by Dave Johnson in Crediton, Devon.

A light, delicate cheese with small holes. The taste is mild, fresh, sweet ... and not too goaty!

Vegetarian

An old Dorset recipe which had almost died out until Michael Davies revived it! This delightful, slightly crumbly blue cheese has a pleasantly soft taste. Made from semi-skimmed milk, it's also low in fat.

Unpasteurized / Vegetarian

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor.

Slightly crumbly, with tiny, bubbly holes. This is a rich, sweet blue ewes milk cheese that people just rave about!

It's made by Robin Congdon of Ticklemore Cheese in South Devon.

Unpasturised/ Vegetarian.

Powerful blue goats cheese with a creamy, melting texture. Made by Robin Congdon on his farm overlooking the River Dart, this is one of the superb family of Ticklemore cheeses that includes the Devon and Beenleigh Blues, along with Ticklemore Goat.

Vegetarian

Cornish Brie has a delicious mild and creamy flavour and melting, smooth texture. The rich and creamy Cornish milk gives it a characteristic yellow, buttery colour.

Vegetarian.

The Sharpham dairy is based on the Sharpham estate on the banks of the River Dart just south of Totnes in Devon. Their Brie comes in two sizes: as a 300kg block (pictured) or a 1kg wheel.

Vegetarian